Chicken With Pineapple Salsa

6 broiler-fryer chicken breast-halves, skinned and boned

2 Tb cilantro, chopped

2 ts ginger root, minced

3/8 ts salt, divided

1 c Roma tomato, seeded

3/4 c fresh pineapple, diced

1/2 c red onions, sliced

1 4 oz can diced green-chilies, drained

1 Tb Lemon juice

2 Tb Butter

Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro. Serves 6.